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Tempting kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike swearing by its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of cities urban centers across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as no surprise to its residents or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always characterized its heart: an immense passion for food.

"'What will be cooked, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their opulent kitchens.

These royal kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and kiosks – hidden treasures that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children do not want to take up the art.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people globally to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.